Chicken and artichoke pizza
200 g, sliced
1 clove(s), crushed
4 individual, (4x40g)
⅓ cup(s), (80ml)
Bega Country Light Cheese, Tasty, 50% Less Fat, Grated
Skinless chicken breast, baked or roasted
2 cup(s), shredded, (320g)
Artichoke hearts, canned, rinsed, drained
50 g, (4 x small)
½ medium, sliced
1 cup(s), torn
2 tsp, caramalised
- Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan. Add mushrooms and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Spread tortillas with pizza sauce and place on two baking trays. Top with mushroom mix, grated cheese, chicken, artichokes and capsicum. Bake pizzas for 12–15 minutes or until golden and crisp. Toss rocket with vinegar. Cut each pizza into quarters and serve topped with rocket.